Roast cherry tomato tarts

I made these for dinner tonight because I keep seeing these pretty little tartlets all over the net and they look so cute and fresh and just perfect for summer.  They're also a bit fancy even though they're super easy, especially if you use supermarket pastry and bottled pesto.



These were delicious - crispy pastry with creamy pesto, some cheesy sharpness and the fresh, juicy sweetness of the roasted cherry tomatoes.  They would be great for a light lunch with girlfriends served with a crisp, leafy salad.









Recipe:



1 sheet puff pastry

250g cherry tomatoes

1 teaspoon extra virgin olive oil

A decent bottled basil pesto (I used Sacla)

40g pecorino cheese, shaved

One egg, beaten

Fresh basil



Preheat the oven to 230°C.



Cut pastry sheet into quarters. Place the puff pastry squares onto a baking sheet lined with baking paper.



Slice the cherry tomatoes in half and toss with 1 teaspoon extra virgin olive oil and salt and pepper.



Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.



Meanwhile, use a butter knife to spread a teaspoon of pesto on each sqaure, making sure to leave the sides free.  Sprinkle the cheese for the next layer, then place halved cherry tomatoes over the filling.



Bake in oven for 15-20 minutes, or until tomatoes have slightly broken down and pastry has browned.



Remove from oven and drizzle pesto and sprinkle fresh basil on top.



Serves 4